​Toddy (Sur) is the sap collected from the bud or spadix of palm tree flowers. It is considered a poor man's wine or neera, which is sweet when extracted and can be consumed right away when fresh. Distilled into coconut feni or fermented into vinegar. Also, processed to make palm jaggery, to ferment batter for savoury and sweet cakes, pole, breads and buns. A key ingredient in the Goan kitchen, toddy can now be prepared at home with tender coconut water.

Sugar and yeast when added to fresh tender coconut water ferments it into toddy in less than 24 hours. It can be refrigerated and used within a couple of days. If left longer, toddy can turn sour and vinegary. For properfermentation, a clean glass container should be used, covered with a cheesecloth that is secured with a rubber band or twine to let the air out for proper fermentation. Kept in a warm place at room temperature, the yeast breaks down sugar into ethanol and carbon dioxide. The gas escapes out into the air (see video below). In 20 hours, toddy was ready with a pleasant aroma and taste. I used it to prepare bol (sweet coconut jaggery cakes) to ferment the batter overnight, resulting in beautiful well risen cakes when baked.

Did you know?

​When yeast was not available in Goa, the Portuguese used toddy to ferment the bread dough.

Method:To proof yeast, mix with the lukewarm water and a pinch of sugar. Set aside to foam and froth for 5 minutes.

Make a hole in the tender coconut, insert a straw and invert into a glass. When upturned, air will pass through the straw allowing the water to drain out. (We got 400 ml of water.)

Using a fine sieve, strain the coconut water into a clean glass. Mix in the two tablespoons of sugar and yeast mixture. Stir well. Transfer to a clean glass container and cover with a double layer of cheesecloth, secured with a rubber band or twine. Set the container aside in a warm place to ferment for 24 hours. Within 20 hours, you will be able to smell the aroma of toddy through the cheesecloth.

Chill and consume toddy or use within a couple of days. Do not close or seal the jar while refrigerating. It will explode when you open. You can keep it covered with the cheesecloth. Alternatively, the toddy can be usedimmediately at room temperature to prepare sannas or sweet cakes.

If you leave toddy at room temperature for more than 24 hours, it will turn sour and vinegary.

Note:

Currently the temperature is cold in Canada so I kept the glass container with the prepared water to ferment next to the heating vent. The liquid does not rise or increase in volume. To be on a safe side, I placed the container in a deep dish in case of any overflow or spill.

Toddy was ready within 20 hours, which was used in the batter for Bol. It was left overnight to ferment and the Bols were baked in the morning (picture below).